Sweet Potato Cranberry Breakfast Bake

This easy breakfast bake is made with a few unique ingredients – cranberries + sweet potatoes! Made in a skillet with healthy, wholesome ingredients, this is a unique breakfast bake that’ll fill you up.

Why you’ll love this breakfast bake:

• Healthy: This breakfast bake is made with simple, wholesome ingredients
• Versatile: Swap in veggies you have on hand to make this breakfast bake your own
• Easy: Make this breakfast bake in under an hour and feed the whole family

Ingredient Notes:

Cranberries: Rich in antioxidants, cranberries are not only so delicious when baked in sweet and savory dishes, but they also have a lot of healthy benefits. I reach for Cape Cod Select Frozen Cranberries because they’re high quality, and frozen, which makes it easy to just toss them into a smoothie or a recipe whenever I want.

Sweet Potatoes: High in antioxidants that help protect your body from free radical damage and promote a healthy gut, sweet potatoes are so good for you and can be added to both sweet and savory dishes.

How to make a breakfast bake:

1. Preheat the oven to 400F. Grease with butter or cooking spray a 9-10 inch cast iron pan or casserole dish.
2. While the oven preheats, fill a medium-large pot with water and bring to a boil. Once boiling, add the thinly sliced sweet potatoes to the water and cook for 3-5 minutes, until just tender. Drain and set aside.
3. To a medium pan add 2 tbsp butter and turn to medium heat. Add the minced garlic and shallot and saute a few minutes until fragrant and the shallot is softened. Add in the cranberries and water and bring to a simmer over medium-high heat. Once simmering, turn to medium-low heat and cook for about 7-8 minutes, stirring occasionally until cranberries are reduced to a jammy-like texture. Set aside.
4. In a small pot or pan, melt together 2 tbsp butter, maple syrup, cumin, salt and pepper. Once melted give it a good stir to combine and set aside.
5. Add the boiled sweet potato slices to the greased cast iron pan. Spread the cranberry mixture over top of the sweet potatoes. Drizzle the melted butter mixture over everything and then bake in the oven for 15 minutes.
6. Remove from the oven and crack 4-6 eggs, in separate spots, over the bake (depending on how many people you’re serving). Sprinkle the crumbled feta over and then add a big pinch of salt and pepper over the eggs. Put back in the oven and bake for 8-12 minutes, until your desired egg doneness.
7. Garnish with parsley and serve.

Expert Tips & FAQ:

What is a breakfast casserole made of? The best part of breakfast casseroles is you can throw in different ingredients and really make so many different types. Make a savory one with sausage, potatoes, peppers, cheese, and eggs, or make a French toast casserole for a sweeter breakfast bake.

Should egg bake be covered when baking? This isn’t necessary. If you find the eggs are browning too quickly though, you can cover them loosely with foil and continue baking.

What to serve with egg bake? Throw together an easy fruit salad, or toasted sourdough to serve on the side of your breakfast bake.

Why is my egg bake rubbery? This can be a common issue with egg casseroles. This can happen when you have high-moisture veggies or dense meats in the mix. Sauteeing these veggies beforehand can help.

Other recipes you’ll love:

• Vegetarian Breakfast Pizza Recipe
• Healthy Breakfast Cookies
• Healthy Granola Bowl
• Vegan Breakfast Burrito

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Sweet Potato Cranberry Breakfast Bake

5 from 1 vote

This easy breakfast bake is so flavorful. We've combined antioxidant rich cranberries with sweet potatoes for the ultimate combination.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine American-Inspired

Servings 4 -6

Calories 268 kcal

Ingredients

  

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• 1-2 medium sweet potatoes, sliced thin (about 3-4 mm) (about 4-5 cups sliced sweet potatoes)
• 4 tbsp butter (divided)
• 1 garlic clove, minced
• 1 small shallot, minced
• 1 heaping cup Cape Cod Frozen Cranberries
• 2 tbsp water
• 1 tbsp maple syrup
• 1/4 tsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 4-6 eggs
• 1/2 cup crumbled feta cheese
• parsley for garnish

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Instructions

 

• Preheat the oven to 400F. Grease with butter or cooking spray a 9-10 inch cast iron pan or casserole dish.
• While the oven preheats, fill a medium-large pot with water and bring to a boil. Once boiling, add the thinly sliced sweet potatoes to the water and cook for 3-5 minutes, until just tender. Drain and set aside.
• To a medium pan add 2 tbsp butter and turn to medium heat. Add the minced garlic and shallot and saute a few minutes unti fragrant and shallot is softened. Add in the cranberries and water and bring to a simmer over medium-high heat. Once simmering, turn to medium low heat and cook for about 7-8 minutes, stirring occasionally until cranberries are reduced to a jammy like texture. Set aside.
• To a small pot or pan, melt together 2 tbsp butter, maple syrup, cumin, salt and pepper. Once melted give it a good stir to combine and set aside.
• Add the boiled sweet potato slices to the greased cast iron pan. Spread the cranberry mixture over top of the sweet potatoes. Drizzle the melted butter mixture over everything and then bake in the oven for 15 minutes.
• Remove from the oven and crack 4-6 eggs, in seperate spots, over the bake (depending on how many people you're serving). Sprinkle the crumbled feta over and then add a big pinch of salt and pepper over the eggs. Put back in the oven and bake for 8-12 minutes, until your desired egg doneness.
• Garnish with parsley and serve.

Video

Notes

• This would make an excellent dish for brunch! Pair with either this Shaved Apple Salad or Shaved Pear Salad with Fennel for a full brunch meal.
• If you don’t love feta cheese, you could try substituting with crumbled goat cheese or old cheddar cheese.

Nutrition

Calories: 268kcal | Carbohydrates: 23.8g | Protein: 9.7g | Fat: 15.2g | Saturated Fat: 8.2g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 4.6g | Cholesterol: 217.5mg | Sodium: 624.4mg | Fiber: 3.4g | Sugar: 7.3g

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